Kebab Curry Recipes

KEBAB CURRY

Steps:

• 1. Roll out kebabs and bake in the oven for 15 mins on 180° 2. Braise onions with oil and whole spices *Jeero, peppercorn, cloves, Cinnanom stick and Elaichi* and slit chillies 3. Once onions are golden brown add ginger garlic 4. Add in the grated tomato and tomato puree 5. Add in all the spices and let it braise with little water till oil serparates 6. Add in the Sour milk and let it cook 7. Put the kebab in the chutney and add water according to the consistency you like of the gravy and let it cook for a while 8. Lastly add in the boiled eggs cut in halves *Garnish with Coriander*

KABAB CURRY

Steps:

• Wash meat and squeeze out all water (it should be dry).
• Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
• FOR THE GRAVY:.
• Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
• Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
• Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
• Check salt, add garam masala powder, garnish with corriander leaves.

CURRY BEEF MARINADE KEBABS

Steps:

• Day 1:.
• Measure beer without a head.
• Mix with remaining ingredients, excepting meat and vegetables.
• Pour marinade over beef in sealable container.
• Refrigerate overnight.
• Day 2:.
• If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
• Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
• Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
• To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
• Preheat grill to 300 degrees.
• Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
• (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
• Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
• When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
• Remove from grill, serve with anything you want.